Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

Naknaen, Phisut; Chinnapitiwong, Nuttanapat; Kruayoo, Peimika

doi:10.1590/1981-6723.12917

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.12917 copy

Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

Aprimoramento dos atributos de qualidade de molho de salada pela incorporação de Gac aril como ingrediente biologicamente ativo

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.

Keywords:
Gac aril; Salad dressing; Lycopene; Antioxidant; Lipid oxidation; Quality

Properties/Treatments	0% GA	5% GA	10% GA	15% GA	20% GA
*Chemical composition*
Fat (g/100 g)	42.39 ± 0.03^a	34.82 ± 0.77^b	33.60 ± 0.09^b	31.71 ± 0.51^c	30.01 ± 0.53^c
Protein (g/100 g)	1.80 ± 0.01^a	1.78 ± 0.01^ab	1.74 ± 0.05^b	1.55 ± 0.01^c	1.66 ± 0.04^b
Ash (g/100 g)	1.58 ± 0.12^a	1.55 ± 0.18^ab	1.42 ± 0.14^b	1.32 ± 0.12^c	1.24 ± 0.28^d
Soluble fibre (g/100 g)	0.00 ± 0.00^e	2.72 ± 0.41^d	4.63 ± 0.36^c	7.68 ± 0.53^b	9.33 ± 0.28^a
Moisture (g/100 g)	17.18 ± 0.55^d	22.61 ± 0.32^c	26.23 ± 0.14^b	28.11 ± 0.40^a	29.88 ± 0.28^a
Caloric carbohydrate (g/100 g)	37.05 ± 0.49^a	36.52 ± 0.78^b	32.38 ± 0.11^c	29.63 ± 0.38^d	27.88 ± 0.16^e
Total carbohydrate (g/100 g)	37.05 ± 0.49^e	39.24 ± 0.71^d	37.01 ± 0.66^a	37.21 ± 0.66^a	37.21 ± 0.31^a
Calories (kcal/100 g)	536.91	466.58	438.88	410.11	388.25
pH value	3.45 ± 0.05^c	3.51 ± 0.02^c	3.59 ± 0.02^b	3.63 ± 0.02^ab	3.67 ± 0.01^a
Lycopene content (µg/g)	0.00 ± 0.00^e	210 ± 2.65^d	470 ± 5.43^c	690 ± 3.88^b	930 ± 5.54^a
Total phenolic content (mg/g)	0.03 ± 0.00^e	0.39 ± 0.06^d	0.74 ± 0.06^c	1.06 ± 0.07^b	1.72 ± 0.05^a
*Physical properties*
a*	2.04 ± 0.15^d	22.98 ± 0.14^c	29.51 ± 0.14^b	31.75 ± 0.08^ab	32.06 ± 0.61^a
Firmness (g force)	488.9 ± 6.3^a	371.7 ± 4.6^b	317.8 ± 6.8^c	252.0 ± 5.6^d	230.5 ± 5.2^e
Viscosity (cP)	4868 ± 50^a	3811 ± 98^b	3147 ± 75^c	2787 ± 64^d	2301 ± 60^e
*Sensory evaluation*
Colour	7.17 ± 1.05^a	7.34 ± 1.02^a	7.31 ± 1.02^a	6.80 ± 1.02^a	6.98 ± 1.01^a
Texture	6.69 ± 1.53^a	7.26 ± 0.82^a	7.22 ± 0.87^a	7.31 ± 1.05^a	7.23 ± 0.91^a
Viscosity	6.34 ± 1.22^a	6.89 ± 1.18^a	7.03 ± 0.89^a	7.06 ± 1.03^a	6.94 ± 1.14^a
Flavour	6.66 ± 1.30^a	7.21 ± 1.16^a	7.17 ± 1.01^a	7.11 ± 1.13^a	6.83 ± 1.10^a
Overall acceptability	6.97 ± 1.15^a	7.26 ± 0.82^a	7.34 ± 0.87^a	7.31 ± 0.90^a	7.06 ± 0.80^a

Treatments/Parameters	Slope	Protective factor (PF)	R²
0% GA	2.88	1.00	0.92
5% GA	1.65	1.75	0.91
10% GA	1.01	2.85	0.91
15% GA	0.56	5.14	0.96
20% GA	0.38	7.58	0.96

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] * Phisut Naknaen, Srinakhainwirot University, Faculty of Agricultural Product Innovation and Technology, Division of Food Science and Nutrition, 114 Sukhumvit 23, Wattana/Bangkok 10110 - Thailand, e-mail: phisut@g.swu.ac.th